For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or use a box grater to shred the butter into small pieces.

Cut the butter until the mixture resembles coarse crumbs.

Add milk, use a wooden spoon or spatula to stir until combined.

Transfer your biscuit dough to a well-floured surface and gently work the dough together.

Fold the dough over itself and flatten layers together. Repeat this step 5-6 times.

Flatten the dough to 1" thick and dust a 2 ¾" round biscuit cutter with flour.

Press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.